Meatloaf

8 ounces, fluid Tomato Sauce - divided

1-½ pound Ground Beef

1 cup Bread Crumbs (I Always Use Italian)

1 whole Egg, Slightly Beaten

1 whole Yellow Onion, Finely Chopped

2 teaspoons Worcestershire Sauce

1 teaspoon Thyme, Fresh Or Dried

½ teaspoons Garlic Salt

½ teaspoons Ground Black Pepper

1 Tablespoon Brown Sugar

1 teaspoon Ground Mustard

• Preheat oven to 350 degrees.
• Reserve 1/4 cup tomato sauce.
• Combine ground beef, remaining tomato sauce, bread crumbs, egg, onion, Worcestershire sauce, thyme, garlic salt and pepper. Mix together in a large bowl.
• Put mixture in a loaf pan. If you want to cut fat, you can buy a meatloaf pan that has an insert so the fat drains to the bottom.
• In a small bowl or measuring cup, combine reserved tomato sauce, brown sugar and ground mustard. Spread over the top of the loaf. Bake at 350 degrees for 1 hour. 
• Cook to 160 degrees.
• Pour off grease after 45 minutes, put back in the oven for 15 minutes. Let sit 5-10 minutes before slicing and serving.

Notes: I'd add a little less brown sugar to the topping sauce. This held together well when sliced.

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